Description
This Chinese-style fried chicken wings recipe features crispy, golden wings marinated in a flavorful blend of soy sauce, mirin, and aromatic spices. Twice-fried for maximum crunch, these wings are perfect as a savory snack or appetizer, delivering a perfect balance of savory, sweet, and umami notes.
Ingredients
Scale
Chicken Wings
- 10 whole chicken wings
- Vegetable oil (for frying)
Dry Ingredients
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon sugar
- ½ teaspoon white pepper
- ½ teaspoon ground ginger
- ½ teaspoon onion powder
- 1 tablespoon flour (plus up to â…“ cup extra for coating)
- 2 tablespoons cornstarch
Wet Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon mirin (substitute: dry sherry or rice wine vinegar with a pinch of sugar)
- ½ teaspoon sesame oil
- 1 egg (whisked well)
Instructions
- Mix Dry Ingredients: In a small bowl, combine salt, garlic powder, sugar, white pepper, ground ginger, onion powder, 1 tablespoon flour, and cornstarch until evenly mixed.
- Prepare Marinade: In a medium bowl, whisk together soy sauce, mirin, sesame oil, and egg. Gradually add the dry ingredient mix to the wet ingredients and whisk until you have a smooth, well-combined batter.
- Marinate the Chicken: Transfer the marinade into a gallon-sized freezer bag. Add the chicken wings, seal the bag removing excess air, and massage the marinade thoroughly over the chicken until all wings are coated.
- Refrigerate: Place the bag in the refrigerator and let the wings marinate for at least 1 hour or up to overnight for enhanced flavor and tenderness. When ready to fry, remove the wings and transfer them into a large bowl, scraping off as much batter from the bag as possible.
- Rest at Room Temperature: Allow the marinated wings to sit at room temperature for 1 hour prior to frying to ensure even cooking.
- Coat Wings: If there is extra liquid in the bowl, add up to â…“ cup more flour gradually, tossing the wings each time, until all excess liquid is absorbed and the wings are coated in a thin, sticky batter.
- Prepare for Frying: Set up cooling racks over a baking sheet to drain the wings after frying for maximum crispiness. If unavailable, use paper towel-lined plates.
- First Fry – Lower Temperature: Heat vegetable oil in a pot to 325°F (163°C), ensuring there is enough oil to cover wings by about 1 inch. Fry the wings in batches for about 5 minutes each until lightly browned. Remove wings and place them on the prepared rack or paper towels.
- Second Fry – Higher Temperature: Increase the oil temperature to 350°F – 365°F (177°C – 185°C). Fry the wings again in batches for 3-5 minutes to achieve a golden, extra crispy exterior. Transfer to racks or paper towels to drain.
- Serve: Enjoy the fried chicken wings hot, ideally paired with vegetable fried rice or your favorite side dish.
Notes
- Mirin substitutes: dry sherry or a mix of rice wine vinegar with a pinch of sugar if mirin is unavailable.
- Allowing the wings to rest at room temperature before frying helps ensure they cook evenly and develop a crispy crust.
- Double frying is key for exceptionally crispy wings.
- Use a thermometer to maintain accurate oil temperature for best results.
- Resting the fried wings on a cooling rack rather than paper towels prevents sogginess.
